Fair warning – there’s nothing healthy about this recipe. Not that you shouldn’t make them — you should! — but these macaroons are totally indulgent. And really super easy!
I don’t know why I keep making recipes that I find in People magazine — I fancy myself more of a foodie than that, but oh well. These are good and easy and who cares where I found the recipe, right? I mean, the pumpkin cheesecake I found in People was delicious so I figured why not give these a try. And of course, they are gluten-free!
First up, preheat your oven to 325 degrees and take
2 14-oz bags of sweetened coconut
1 14-oz can of sweetened condensed milk
2 tbsp. sour cream
1 tbsp. heavy cream (I used half and half since it’s what I had on hand)
1.5 tsp. pure vanilla (I used some I’d made from scratch)
Half a bag of chocolate chips
Mix them all together — not the chocolate chips, but everything else. It’s really sticky — beware!
Next, form balls out of the mixture and place onto parchment paper lined cookie sheets. I found using my hands, while messy, worked best.
Stick them in the oven for 20 – 30 minutes… and voila!
Just heat up the chocolate chips in the microwave until they are melted and then dip away. They may be naughty, but they are delish!